Prep1 hr 30 mins
Cook1 hr 30 mins
I just made these for the first time today with my cooking and recipes group, and they are unbelieveably YUMMY! Try making them with the kids, or for your kids, grandchildren, family, friends and co-workers! They will love you FOREVER :) Please try my other Easter egg recipes too! Linda's Coconut Cream Almond Joy Easter Eggs and Linda's Butter Cream Easter Eggs.
- 1⁄4 lb butter, softened
- 8 ounces cream cheese, softened
- 2 lbs confectioners' sugar
- 1 1⁄2 cups peanut butter
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon salt
- 20 -23 ounces milk chocolate chips, for milk chocolate (almost 1 lg. bag) or 20 ounces semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)
- Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
- Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
- Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
- Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
- Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
- Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
- Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
- You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
- Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
- Place each peanut butter egg in a paper candy cup.
- You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.
Followed the recipe to a "T". I used 1 bag of milk chocolate, and 2 bags of semi sweet, with half a bar of wax as the chocolate coating. Wax really gives the chocolate a glossy finish. Also, after all eggs were dipped, I put the remaining melted chocolate into a food storage bag, snipped the end, and decorated the tops with pretty, thin streams of the chocolate. I will place these in mini cupcake liners and then on a serving platter.
Wonderful recipe Linda~will be made time and again!
Yum! I patted the dough flat and cut it out with an egg cookie cutter instead of shaping them into eggs.
Oh my sooooo sinful. I made these for our Easter dinner and we loved them. My whole family kept munching on them. I used white chocolate chips adn then we decorated them with decoraters frosting. So cute. I will definately make them again. I made the filling on Saturday night and shaped them. Then put in freezer overnight adn it was a breeze to dip them. They dried quickly so we were able to decorate. Thank you so much for sharing , I can't wait to try your other variations of eggs.